Recipe: Perfect Creamy Wok Soup

Creamy Wok Soup.

You can have Creamy Wok Soup using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy Wok Soup

1. 🢂 3/4 tbsp of wok oil.
2. 🢂 2 of carrots.
3. 🢂 1 cup of shiitake mushrooms.
4. 🢂 1 cm of ginger root, peeled.
5. 🢂 2 cup of hokkaido squash, peeled and diced.
6. 🢂 200 grams of peas, thawed.
7. 🢂 2 cup of water (approximately).
8. 🢂 3/4 tbsp of soy sauce.
9. 🢂 3/4 tbsp of sesame oil.
10. 🢂 1/2 tsp of (or to taste) sambal oelek (spicy chili sauce).
11. 🢂 1 of squeeze of lime juice.
12. 🢂 2 tsp of curry.
13. 🢂 150 grams of rice noodles.
14. 🢂 of garnish (all optional).
15. 🢂 1 of scallion, finely chopped.
16. 🢂 1 of fresh chili, finely chopped.
17. 🢂 1 of coconut milk.

instructions Creamy Wok Soup

1. Heat wok oil in a wok over high heat.
2. Add finely chopped carrots, finely chopped ginger and rougly chopped mushrooms. Fry until nicely browned.
3. Add squash and thawed peas to wok. Fry for about a minute or until softened.
4. Add water and cover loosely with a lid. Simmer for about 20 minutes or until the squash softens and some of the water evaporates. Soup should be creamy.
5. Add soya sauce, sesame oil, sambal oelek (it's very spicy so add a little at a time), lime juice and curry.
6. Add the rice noodles to the boiling soup, take immediately off heat and cover tightly with a lid.
7. Serve with chopped chili and scallion. Pour some coconut milk if desired.